Aloo Gobhi

Aloo Gobhi

About this recipe:This is a classic Punjabi sabji. I have eaten aloo gobhi in many homes and restaurants, and like most homey dishes, I have never eaten two versions that taste the same. This is my recipe for making aloo gobhi.

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Ingredients
Serves: 4

1 large cauliflower (phool gobhi), chopped into small florets

2 large potatoes, peeled, halved, and sliced

1 tablespoon minced fresh ginger

4 cloves garlic, minced

1 large onion, sliced thin

1 tomato, chopped fine

10 stalks fresh coriander, stems and leaves separated

½ teaspoon cumin (jeera) seeds

2 green chillis, cut into fine rings

½ teaspoon turmeric (haldi) powder

1 teaspoon cumin (jeera) powder

1 teaspoon coriander(dhania) powder

Salt to taste

½ cup water

½ teaspoon sugar

½ teaspoon garam masala

½ teaspoon red chilli powder (optional)

2 tablespoons tomato puree (optional)

2 tablespoons vegetable oil

DirectionsPrep:15min › Cook:30min › Ready in:45min

Heat oil in a large frying pan or kadhai. Add onion, ginger, and garlic. Fry for a few minutes until golden brown. Finely chop the coriander stems and add to the kadhai. Add the green chillis.

Add the turmeric powder and fry for a minute. Now add the tomatoes. Cook a few minutes till the tomatoes are pulpy.

Add the potatoes. Fry for a few minutes till they are coated with the masala. Now add the cauliflower florets. Add the cumin and coriander powder, garam masala, red chilli powder, sugar, and salt. Add water , and stir well.

Bring the sabji to a boil, cover and reduce heat. Cook about 20 minutes till potatoes and cauliflower are very tender, but not mushy.

Check seasonings. If you feel the sabji is not tart enough, add the tomato puree.